Stew-Irish Beef
Stew-Irish Beef with Guinness Stout
Stew-Spanish Beef Stew (Estofado)
One Pot Pasta Beef Stew


* Exported from MasterCook *

Stew-Irish Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup vegetable oil
1 1/4 pounds stew beef -- cut 1" pieces
6 cloves garlic -- minced
8 cups beef stock
2 tablespoon tomato paste
1 tablespoon sugar
1 tablespoon dried thyme
1 tablespoon Worcestershire sauce
2 bay leaves
2 tablespoon butter
3 pounds russet potatoes -- peeled and cubed
1 large onion -- chopped
2 cups carrots -- 1/2" cubes
2 tablespoon parsley -- chopped

Heat oil in heavy large pot over medium-high heat. Add beef and saute
until brown on all sides, about 5 minutes. Add garlic and saute 1 minute.
Add beef stock, tomato paste, sugar, thyme, Worcestershire sauce and bay
leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low,
then cover and simmer 1 hour, stirring occasionally.
Meanwhile, melt butter in another large pot over medium heat. Add
potatoes, onion and carrots. Saute vegetables until golden, about 20
minutes. Add vegetables to beef stew. Simmer uncovered until vegetables
and beef are very tender, about 40 minutes. Discard bay leaves. Tilt pan and
spoon off fat. (Can be prepared up to 2 days ahead. Cool slightly.
Refrigerate uncovered until cold, then cover and refrigerate. Bring to
simmer before serving.)
Transfer stew to serving bowl. Sprinkle with parsley and serve.

Source:
"Bon Appetit"


* Exported from MasterCook *

Stew-Irish Beef with Guinness Stout.

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons olive oil
3 bay leaves
2 pounds beef stew meat -- cut into 2" cubes
1 large yellow onion -- sliced 1/4" thick
2 cloves garlic -- chopped
1 teaspoon thyme
1 teaspoon rosemary
2 tablespoons all-purpose flour
3/4 cup beef stock
1/2 cup Guinness stout
1 tablespoon parsley -- chopped
1/2 pound carrots -- sliced
salt and pepper -- to taste

Heat a 6-quart stove-top casserole and add the oil and the bay leaves.
Cook the bay leaves for a moment and then add the meat. Brown the meat on
both sides on high heat. Add the sliced onion and cook for a few minutes
until it is clear. Reduce the heat to low and add the garlic, thyme,
rosemary and flour, and stir well until smooth. Add the beef stock and
stout; simmer, stirring, until the stew thickens a bit. Add the remaining
ingredients and cover. Place the pot in a 275 F oven for about 2 hours,
stirring a couple of times. Check for salt and pepper before serving.

Source:
"rec.food.recipes"


* Exported from MasterCook *

Stew-Spanish Beef Stew (Estofado)

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound beef stew meat
1 cup red wine
1 onion -- sliced
1 8 oz. can diced tomatoes
1 green pepper -- diced
1/4 cup raisins
1/4 cup dried apricots
1 cup water
1/2 cup mushrooms -- sliced
1/4 cup ripe olives -- sliced
1 teaspoon tarragon
1 teaspoon thyme
1 clove garlic -- minced
1 bay leaf

Brown beef; add all ingredients but mushrooms and olives. Cook 1 hour.
Add mushrooms and olives; cook 1/2 hour. Thicken slightly. Serve over rice.

Source:
"rec.food.recipes"


* Exported from MasterCook *

One Pot Pasta Beef Stew

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces Malfalda (Mini Lasagna), Egg Noodles, or
medium noodles
1 pound lean beef -- cut into 1-inch cubes
1/2 large onion -- chopped
2 carrots -- scraped and sliced diagonally into
3/4-inch-thick ovals
1/2 sweet red pepper -- cut into 1/2-inch strips
8 ounces small fresh mushrooms -- cleaned
2 tomatoes -- cut into wedges
1 cup red wine
1 bay leaf
1/4 cup fresh parsley -- chopped
1/4 teaspoon hot red pepper flakes
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup frozen peas -- thawed

In a large heavy pot, combine beef, onion, carrots, red pepper, mushrooms,
tomatoes, wine, bay leaf, parsley and red pepper flakes. Cover and simmer
over low heat for 1 1/2 hours, stirring occasionally. Stir in salt, black
pepper and pasta. Cover and cook 10 minutes, stirring occasionally. Add
peas and stir to mix. Serve hot.

Serves 4-5

Source:
"National Pasta Association"
"http://ilovepasta.org/"
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